Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero)

These drop cookies are terrific with a cup of coffee or tea—and easy for guests to eat while they play games. For the best flavor, make sure your spices are fresh; if they smell strong, they are good to use.

Yield: 30 cookies (serving size: 1 cookie)

Ingredients

• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 1 1/2  teaspoons  ground cinnamon
• 3/4  teaspoon  baking soda
• 1/4  teaspoon  ground ginger
• 1/8  teaspoon  ground cloves
• 1/8  teaspoon  grated nutmeg
• Dash of salt
• 6  tablespoons  butter, softened
• 3/4  cup  sugar, divided
• 3  tablespoons  fat-free milk
• 3  tablespoons  molasses
• 1  teaspoon  vanilla extract
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt), stirring with a whisk.

3. Combine butter and 1/4 cup sugar in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 3 minutes). Beat in 3 tablespoons milk, molasses, and vanilla extract. Add flour mixture to butter mixture, and beat on low speed until blended. Shape dough into a 6-inch disk. Cover and chill for 30 minutes.

4. Lightly coat hands with cooking spray. Shape dough into 30 balls (about 2 teaspoons each). Place remaining 1/2 cup sugar in a shallow bowl. Roll dough balls in sugar; place 2 inches apart on baking sheets coated with cooking spray. Flatten balls slightly with the bottom of a glass. Bake at 350° for 12 minutes or until lightly browned. Cool on pans 4 minutes. Remove cookies from pans; cool completely on wire racks.

Nutritional Information

Calories:

69 (31% from fat)

Fat:

2.4g (sat 1.5g,mono 0.6g,poly 0.1g)

Protein:

0.7g

Carbohydrate:

11.5g

Fiber:

0.2g

Cholesterol:

6mg

Iron:

0.4mg

Sodium:

54mg

Calcium:

9mg